The recipe for lemon curd

Have you heard of Lemon curd, this English delicacy packed with zesty lemon flavours? Literally meaning "lemon curd", we tend to call it lemon cream in France. This delightful treat originated in mid-19th century England and is made from a carefully balanced mix of lemons, eggs, sugar and butter. Just four magical ingredients – that's what gives it its unique taste.

Sweet and tangy, it's simply delicious spread on toast or brioche, but lemon curd is also perfect for filling lemon tarts or tartlets, and for topping pancakes, waffles and scones for a proper English teatime. Some even add it to yoghurt or fromage blanc.

You'll find countless recipes online with varying amounts of sugar. Here's my favourite recipe, brought back from Yorkshire a few years ago.

A lemon tree in my garden – which variety to choose?

Given the lemon tree's limited hardiness (-3°C to -5°C), it's difficult to grow lemons in most of our territory outside the famous orange tree zone, unless grown in pots that can be moved to a frost-free location like an unheated greenhouse or conservatory. Among the hardiest varieties are Citrus x meyeri or Meyer Lemon (hardy to about -8°C), and Citrus cara cara.

Lemons are harvested in October or November. If you don't have a lemon tree, choose organic lemons for this recipe which uses the zest. This way you can make Lemon curd all year round.

Ingredients

This quantity makes 2 jars of 325g

Zest and juice of 3 untreated yellow lemons
100g butter, cut into small pieces
170g sugar
3 eggs

Equipment

A fine grater
A citrus juicer
A whisk
A wooden spoon
Two saucepans for a bain-marie (or one special double-walled bain-marie pan)
Clean empty jam jars

The recipe

1. Zest and juice the 3 lemons. Strain the juice to remove as much pulp as possible.

2. Heat a large pan of water (filled one-third full) until boiling, then reduce to a simmer. In a smaller pan, combine the lemon juice, grated zest and sugar.

3. Heat over the bain-marie, stirring with the wooden spoon until completely dissolved.

4. Lightly beat 2 whole eggs and 1 egg yolk in a separate bowl, then incorporate into the mixture;

5. Continue heating the mixture using a whisk, and stir constantly until thickened, which takes about 10 minutes;

6. Once the cream coats the back of a spoon, add the butter cut into small pieces. Turn off the heat and mix well. The consistency will have thickened, but shouldn't be too thick as the butter will harden further when cooling;

7. Fill sterilised jars (as you would for jam), let cool and seal with lids;

8. Label (including the date made) and store in the fridge. Once opened, the Lemon curd should be consumed within 3 weeks.

Note: Without preservatives or thickeners, this homemade lemon curd keeps in the fridge (unopened) for about 1 month, or slightly longer if you sterilise the sealed jars for 15 minutes while still hot. It's best to make small batches, or prepare several small jars for Christmas festivities – they make an original treat for your New Year's Eve guests or family around the Christmas tree!

Tip: If doubling the quantities, use the 2 reserved egg whites to make coconut macaroons or financiers. You can also freeze a jar of lemon curd for up to one year (defrost overnight in the fridge).

To go further

In England they also talk about fruit curds, as this recipe can be adapted to other fruits where zest can be used: orange, grapefruit, or even passion fruit.

Discover our range of lemon trees in our online nursery!